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Meat
Easy
6 Servings
Allergens 
No Allergens specified
3 Hours
Diets
What’s a festive Jewish meal without a brisket? This sweet recipe, simple and unfussy, made all in one pot, is perfect for the High Holiday season. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
3-pound brisket
2 tablespoons olive oil
1 medium onion, diced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup Alfasi Cabernet Sauvignon or other dry red wine
15 ounces Tuscanini Crushed Tomatoes
1 teaspoon Pereg Paprika
2 tablespoons honey
In a large pot with a lid, heat oil. Then add the onion, salt, and pepper. Sauté until translucent, about seven minutes.
Add the wine and deglaze the pan, then add the crushed tomatoes, paprika, and honey. Bring to a simmer, add the brisket, and cover.
Continue simmering until the meat is fork tender, about two-and-a-half to three hours.
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Is this recipe for a first cut or second cut brisket?
Hi Malka,
Either one works. First cut tends to be leaner and second cut tends to be fattier. It all depends on your preference!
-Chana Tzirel from Kosher.com
Can I bake this in oven and for how long?
Hi! Sure, you can bake this like any other brisket. You can do a lower temp (300F) for a few hours. Make sure to let the meat rest for 10-15 minutes before slicing.
-Chana Tzirel from Kosher.com
hi do i cook this before its sliced?
Hi Bruchie,
Correct! Cook it, let it rest, and then slice it.
-Chana Tzirel from Kosher.com
Can I use this recipe with a first cut pickled brisket? Would it cook the same way?
I think pickled meat is supposed to be boiled.
Absolutely divine!